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Green Bean Casserole
Ingredients
  • subheading: MUSHROOM STOCK:
  • 1 carrot (peeled, cut into 2-inch pieces)
  • 1 yellow onion (peeled, quartered)
  • 1 fresh bay leaf
  • 2 stalks celery (cut into 2-inch pieces)
  • 2 pounds leftover white button mushroom stems and cremini stems
  • 1 ounce mixed dried mushrooms
  • 10 cups water
  • subheading: MUSHROOM SAUCE:
  • 4 tablespoons unsalted butter
  • 2 cloves garlic cloves (peeled, minced)
  • 1 tablespoon thyme leaves (roughly chopped)
  • ¼ cup flour
  • subheading: 2 cups mushroom stock:
  • ½ tablespoon sherry vinegar
  • ¼ cup heavy cream
  • 2 teaspoons freshly grated nutmeg
  • Kosher salt and freshly ground pepper (to taste)
  • subheading: GREEN BEAN CASSEROLE:
  • 2 pounds green beans (ends trimmed)
  • ½ cup panko bread crumbs
  • ¼ cup Parmigiano Reggiano (freshly grated, plus more to garnish)
  • subheading: FRIED SHALLOT:
  • ½ cup flour
  • ½ cup cornstarch
  • 4 shallots (very thinly sliced)
  • canola oil (for frying)
  • Kosher salt (to taste)
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